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Parmesan cauliflower fritters

Name: Parmesan cauliflower fritters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: American recipes
Ingredients: ½ large cauliflower, cut into florets; 4 spring onions, finely chopped; 200ml Greek yogurt; 1 garlic clove, crushed; Grated zest of 1 lemon; Cayenne pepper, for seasoning; Sunflower oil, for frying; For the batter; 50g plain flour; 50g cornflour; 30g vegetarian Parmesan, finely grated; ½ tsp cayenne pepper; 1 large free-range egg; 75ml cold fizzy water

Published: 28 Feb 10
Updated: 18 Mar 24

A smashing cheesy bite. These parmesan fritters work as a delicious starter or snack, and are a great way to use up cauliflower.

Easy
March 2010

Test kitchen approved

Serves 4
Hands on time 20 minutes plus 20 minutes cooking time

A smashing cheesy bite. These parmesan fritters work as a delicious starter or snack, and are a great way to use up cauliflower.

Nutrition: per serving

Calories: 286kcals
Fat: 15.6g (6.2g saturated)
Protein: 11.4g
Carbohydrates: 26.7g (4.7g sugars)
Salt: 0.3g

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Ingredients

½ large cauliflower, cut into florets
4 spring onions, finely chopped
200ml Greek yogurt
1 garlic clove, crushed
Grated zest of 1 lemon
Cayenne pepper, for seasoning
Sunflower oil, for frying

For the batter

50g plain flour
50g cornflour
30g vegetarian Parmesan, finely grated
½ tsp cayenne pepper
1 large free-range egg
75ml cold fizzy water

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Method

Blanch the cauliflower florets in a pan of lightly salted boiling water for 2-3 minutes, drain and refresh under cold water, then drain again. Roughly chop and place in a bowl with the spring onion, and mix well.
To make the batter, mix the flours together in a bowl with the Parmesan and cayenne pepper. Make a well in the centre and add the egg. Mix with a wooden spoon, gradually add the fizzy water and draw the flour into the centre until you have a smooth, thick batter. Season well, pour over the cauliflower and stir to combine.
Mix the yogurt with the garlic and lemon zest. Season with cayenne pepper. Set aside until ready to serve.

Heat a deep pan or deep-fat fryer with the sunflower oil to 180°C (or until a cube of bread browns in about 30 seconds). Drop heaped tablespoons of the cauliflower into the hot oil and cook for 2 minutes until crisp and golden brown. Lift out with a spider or slotted spoon to a plate lined with kitchen paper, to drain while you continue frying. Serve the fritters with the garlicky yogurt.